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Plant-based· VG · GF · DF

Sweet Potato, Lentil & Kale Stew

A thick, warming stew of sweet potato, parsnip, carrot, lentils and kale with cumin and sweet paprika.

makes 21 blocks, about 17p each

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batchjoy.com/recipes/sweet-potato-lentil-and-kale-stew/
Illustration of a bowl of Sweet Potato, Lentil & Kale Stew
Time
55 min15 min prep · 40 min cook
Makes
21 blocks
Cost per blockPer block
17p
Calories per blockCalories
62 kcal
Fibre per blockFibre
2.8g

You’ll need

Batch size
  • 450gsweet potato, 1.5cm dice
  • 250gcarrot, diced
  • 1 tin (240g drained)green lentils, rinsed
  • 150gparsnip, diced
  • 150gkale, finely chopped
  • 60gleek, sliced
  • 30gporridge oats
  • 15mlrapeseed oil
  • 2 clovesgarlic, crushed
  • 12gcumin, sweet paprika, coriander, thyme
  • 2 cubesstock cube
  • 600mlwater

Allergens: none of the 14 major allergens in the ingredients as listed. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

Crusty sourdough bread · A jacket potato · Rice or quinoa

Method

  1. Soften the leek, carrot and parsnip in the oil for 8 minutes, adding the garlic for the last minute. Add the spices for 1 minute.
  2. Add the sweet potato and stock. Simmer, lid ajar, for 20 minutes.
  3. Add the lentils, oats and kale and simmer uncovered for 10 minutes until thick.
  4. Crush some of the sweet potato into the sauce and season.
  5. Cool and freeze in 70g blocks.
kcalproteincarbsfatfibresalt
Per block622.2g11.3g1.1g2.8g0.43g
Per 3 blocks1866.6g33.9g3.3g8.4g1.29g

Cook’s notes

  • Spelt sourdough is often tolerated better than ordinary bread.
  • Spinach can replace the kale.
  • Thin with stock for a quick soup.

Serve it

Crusty sourdough bread · A jacket potato · Rice or quinoa.

This is general guidance, not medical advice. IBS triggers vary from person to person, so talk to your GP or a registered dietitian before changing your diet.

Keeps 3 months frozen · cool within 2 hours · never refreeze thawed blocksPrinted from BatchJoy

Freeze, reheat and serve

Freeze
Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat
Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion
3 blocks (210g) make a dinner for one adult: about 186 kcal and 6.6g protein before rice, bread or potatoes.

Sweet Potato, Lentil & Kale Stew questions

Can I use other greens instead of kale?

Cavolo nero or spring greens work. Shred them finely and add them at the same point as the kale.

What do the oats do?

They soak up the cooking liquid and thicken the stew, so it sets into neat blocks. Use gluten-free oats if you need it gluten-free.

How thick should it be before freezing?

A spoonful should hold a soft mound. If it still looks soupy, crush a little more sweet potato and simmer uncovered for a few more minutes.

More plant-based recipes · All recipes

Updated . Nutrition, costs and yields are estimates. Gluten-free assumes gluten-free oats and gluten-free stock cubes.

Cooking Sweet Potato, Lentil & Kale Stew